This Greek chicken and potatoes is a one pan meal with marinated garlic and herb chicken and tender potatoes, all roasted to golden brown perfection. A super easy dinner for a busy weeknight.

I am all about the sheet pan meals like Asian salmon, lemon thyme chicken and this flavorful Greek chicken. It’s less work with minimal cleanup involved!

Greek Chicken and Potatoes Recipe | Sheet Pan Dinner | Roasted Chicken Thighs #chicken #chickenthighs #garlic #potatoes #onepotmeal #dinner #dinneratthezoo #cleaneating Greek Chicken and Potatoes Recipe | Sheet Pan Dinner | Roasted Chicken Thighs #chicken #chickenthighs #garlic #potatoes #onepotmeal #dinner #dinneratthezoo #cleaneating

A sheet pan of Greek chicken and potatoes with garlic, herbs and lemon.

In my opinion, you can never go wrong with a one pan meal. The protein and veggies all cook together and you only have one dish to clean at the end! This Greek chicken and potatoes is tender and juicy chicken thighs with golden brown potatoes. You can serve this dish as is, or add an additional veggie on the pan to round out your meal.

How do you make Greek chicken with potatoes?

The first step in this recipe is to make a marinade of olive oil, lemon juice, garlic, oregano and spices. The chicken and potatoes are tossed in the olive oil mixture, then they go onto a sheet pan to roast until they’re golden brown and cooked through. Add a sprinkling of fresh parsley and some lemon wedges and dinner is served!

Chicken thighs and potatoes in a garlic and herb marinade.

Tips for Greek Chicken

  • I prefer to use bone-in skin-on chicken thighs for this recipe because they are super flavorful and they don’t dry out in the oven. You could also use chicken drumsticks or bone-in, skin-on chicken breasts if you prefer. The bone-in chicken breasts will take longer to cook than the chicken thighs, so keep that in mind.
  • If you’d like, you can reserve a tablespoon or two of the marinade before you add the chicken and potatoes, then drizzle that reserved marinade over the cooked dish for added flavor.
  • Round out your meal with a loaf of crusty bread or some mixed greens coated in Greek salad dressing.
  • This dish is great for meal prep; it will keep in the fridge for up to 4 days.

Chicken thighs and potatoes spread out on a sheet pan.

Greek Chicken with Potatoes Variations

You can add other ingredients to this dish to create other flavor variations that suit your tastes.

  • Vegetables: During the last 15 minutes of the baking time, you can add vegetables such as broccoli, asparagus, cauliflower or zucchini.
  • Cheese: Sprinkle 1/3 cup crumbled feta cheese over the finished dish.
  • Herbs: Instead of garnishing your Greek chicken with fresh parsley, you can use green onions, chives, dill or basil.
  • Potatoes: You can use red potatoes, Russet potatoes or even sweet potatoes instead of the Yukon gold potatoes.

A spatula serving a piece of Greek chicken thighs.

How long does it take to bake chicken thighs?

It takes approximately 45 minutes to bake chicken thighs at a temperature of 400 degrees F.

Greek chicken and potatoes on a plate with asparagus.

How do you know when chicken is done?

You can tell that your chicken is done when the juices run clear and a thermometer inserted into the thickest part of the chicken registers at least 165 degrees F. I use a digital probe thermometer with a remote so that I can monitor the progress of the chicken from anywhere in the house.

I cannot get enough of this Greek chicken, my family loves it and I’m sure your family will enjoy it too!

More one pot meals

5 from 143 votes

Greek Chicken and Potatoes

AuthorSara Welch
A sheet pan of Greek chicken and potatoes with garlic, herbs and lemon.
This Greek chicken and potatoes is a one pan meal with marinated garlic and herb chicken and tender potatoes, all roasted to golden brown perfection. A super easy dinner for a busy weeknight.
Time
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course Main
Cuisine Greek
Serves 6

Ingredients 

  • 6 bone-in, skin-on chicken thighs
  • 1 pound small Yukon gold potatoes halved
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon minced garlic
  • 2 teaspoons dried oregano
  • 2 tablespoons chopped fresh parsley
  • lemon wedges for garnish
  • cooking spray

Instructions 

  • Preheat the oven to 400 degrees F.
  • Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.
  • Add the chicken and potatoes to the bowl; toss to coat with the marinade.
  • Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
  • Bake for 40-45 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.
  • Sprinkle with parsley. Garnish with lemon wedges and serve.

Nutrition

Calories: 425kcal | Carbohydrates: 11g | Protein: 25g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 694mg | Potassium: 622mg | Fiber: 1g | Vitamin A: 115IU | Vitamin C: 14.7mg | Calcium: 37mg | Iron: 3.5mg

Hello! I’m Sara!

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5 from 143 votes (77 ratings without comment)

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Comments

  1. 5 stars
    Very good.. like my local Greek restaurant. Only change was 1 teaspoon of Kosher salt. will make again!!

  2. 5 stars
    My husband and I love this Greek Chicken! We add feta cheese on top, which takes it WAY up on the delicious scale. I plan to make it for company, too.

  3. 5 stars
    Instant favorite in my house! Will make again and again! – Used Kathyโ€™s notes from Nov 2020 comment, made cast iron on stove top- so, so good. A sprinkle of fresh squeezed lemon juice and Parmesan cheese over the top just before plating. Amazing!

  4. Just to be clear, the chicken and potatoes are taken out of the marinade and put on the pan, correct? The remainder of the marinade just gets thrown away, not cooked on the baking sheet?

    1. You do do it either way, I typically remove them from the marinade as the chicken and potatoes won’t brown as well when submerged in liquid from the marinade.

  5. 5 stars
    This was SO good! I used russet potatoes with the skin on cut in chunks instead of Yukon Gold because that is what I had on hand. It was just as good as leftovers the next day. This is a keeper!

  6. 5 stars
    This recipe was very easy to follow. Iโ€™ve made something like this many times in the past and was very happy with the overall outcome. I had leftover chicken, so I chopped it up the next day into cubes and made it into a lovely chicken salad.

  7. 5 stars
    Hi Sara! Thank you for such a wonderful, easy, DELICIOUS recipe!!! I made this dish last night, and added some zucchini and squash during the last 15 minutes of bake time, along with a nice & crunchy rustic loaf of bread. Absolutely phenomenal recipe, which is going into the rotation for sure!!!